Juneteenth and the Heart That Doesn't Pump Soda (Healthy Holiday Recipes)

Okay, I am Black & Texan so, I have had my fair share of Juneteenth celebrations in my life. I remember my first Juneteenth concert. I was 12 and was going to see the R&B group Hi-Five at the Black Rodeo in Fair Park with my sister & her friends. I shaved & nicked my legs so I could look grown-up up. Then it started storming so, the concert got canceled. Yeah, I still shave (not nick) my legs. Because I am a grown-up. LoL

Oh, what is Juneteenth? Maybe somebody doesn’t know. Every year, I find another soul that doesn't know. Juneteenth is the oldest known celebration commemorating the ending of slavery in the United States. In 1862, the North won the Civil War and President Lincoln signed the Emancipation Proclamation that freed the slaves. It was effective January 1, 1863 (Research the history of Watch Night services in black churches) But the news didn’t reach Texas until June 19, 1,865 on the coast of Galveston. Yes, the news got to Texas, two years later. Texas was not a battle zone so, it took it a while. Yes, I am giving you the textbook version. *wink* You don't need my opinion (Shh! I might give it to you on Twitter). Juneteenth is a ceremonial celebration in Black communities, that was of course started in Texas that spread to the other states by former Texans. According to Wikipedia, In 1980, Texas was the first state to establish Juneteenth as a state holiday under legislation introduced by freshman Democratic state representative Al Edwards. Juneteenth is a "partial staffing holiday" in the state; government offices do not close but some employees use a "floating holiday" to take the day off. By 2008, nearly half of US states observed the holiday as a ceremonial observance. As of May 2014, when the Maryland legislature approved official recognition of the holiday, 43 of the 50 U.S. states and the District of Columbia have recognized Juneteenth as either a state holiday or ceremonial holiday, a day of observance. States that do not recognize it are Arizona, Hawaii, Montana, New Hampshire, North Dakota, South Dakota, and Utah.

Most Juneteenth festivities are small in comparison to other US observations. They may include rodeos, concerts, self-empowerment rallies & prayer services. Barbeque, fish, and lots of vegetable dishes are prepared in the many that our ancestors of the time may have prepared then. I know in my home we eat a soul food-like meal in observance. The most synonymous item to Juneteenth is Red Soda. And Yes, there is history to the soda. Slaves were free. They could get work & get paid. They could get married legally. And they could buy an expensive novelty, Red Soda Water (that’s what we call it here in DFW). Some say that the red is a symbol of the blood, the life force of the slaves. Last year, I was a judge for a Juneteenth food contest. I was actually judging vegetarian side dishes. Well, I wanted something other than the water, I was drinking to cleanse my palate between dishes. I forgot where I was and went looking for something other than Red soda water. Then I was disturbed. All this emphasis on healthy food dishes but the only drinks available are soda & water. So, I decided to make this blog post dedicated to those of us who want another option. A couple of the recipes even have a little sugar in them. But if you don’t consume sugar at all, just replace it with your choice of sweetening alternative.

No drink screams summer like Lemonade. The cut-up lemons look like little rays of sunshine. Little meanings of a new day for our freed ancestors. The "Red" soda that was coveted at the time was strawberry. Add strawberries to the lemons and make a crimson-colored, refreshing drink.

"Red" Lemonade
Ingredients
• 8 large strawberries, halved
• 2 tablespoons white sugar
• 7 cups water, divided
• 1 cup white sugar
• 2 cups freshly squeezed lemon juice

Directions
1. Place strawberries in a blender; top with 2 tablespoons sugar.
2. Pour 1 cup water over sugared strawberries.
3. Blend until strawberry chunks transform into juice.
4. Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended.
5. Chill before serving.

I love drinking Hibiscus tea, but I'm a tea drinker. I think I drink most teas except Southern sweet tea (Yep, I need some lemon in that) and Rooibos/Red Bush Tea (The good show, The No.1 Ladies' Detective Agency's choice in tea is sketchy) Hibiscus has a tart cranberry taste. And like ginger, hibiscus tea aids in digestion. It also helps lowers cholesterol & the treatment of hypertension (*hint, hint*). So if you serve this fresh drink, you'll be giving your guests a little health benefit also. 

Hibiscus-and-Ginger Iced Tea
Ingredients
• 1⁄2 cup water
• 1⁄2 cup sugar
• One 3" piece of fresh ginger, peeled and grated
• 4 hibiscus tea bags (I like TAZO)
• 8 cups water, room temperature
• Ice

Directions
Make the ginger simple syrup:
1. Combine the sugar and 1⁄2 cup of water in a 2-quart saucepan.
2. Bring to a boil and let syrup cook for 3 minutes, stirring until all of the sugar is dissolved.
3. Remove the pot from heat and add the grated ginger.
4. Let syrup cool completely and strain. Set the syrup aside.

Make the hibiscus tea:
1. In a 4-quart saucepan, pour 4 cups of water over the tea bags and place the pot over low heat.
2. Bring the water to a slow simmer and let cook for 5 minutes.
3. Turn off the heat and let the tea steep for another 5 minutes.
4. Strain into a pitcher and add in the remaining 4 cups of water.
5. Fill the pitcher with ice.

To serve, pour tea into glasses and stir in ginger syrup, sweetening to taste.

It's June and watermelon will be at most outside events. Yes, it being a fruit salad is typical but why not make it a cooling drink?

Watermelon Picnic Punch

Ingredients
• 1 oblong seedless watermelon (about 8 pounds) • ¾ cup fresh lime juice • 2 cups club soda For garnish: (optional) • Fresh mint • Lime slices

Directions
1. Slice the top sixth of your watermelon lengthwise using a sharp knife. (Don’t worry if it’s not exactly a sixth. Just cut a “lid” off that exposes enough of the melon to hollow it out easily, okay?)
2. Scoop out the flesh of the watermelon until the rind is left with minimal pink showing.
3. Save the watermelon hull to be used as a "Bowl"
4. In a blender or food processor, puree the watermelon in batches.
5. Strain the puree through a fine-mesh strainer, and discard the solids. It should make about 9 cups of watermelon juice.
6. Pour the watermelon juice back into the watermelon punch bowl. Add the lime juice and club soda and stir to combine.
7. Add ice to your sparkling watermelon punch bowl & ladle punch over ice and garnish with fresh mint and lime slices.

I never said that I didn’t drink soda. One day, I won’t but I try to limit myself to 4 a week. I just don’t like being limited to it.  If our ancestors knew how crappy that stuff was, they probably would not have consumed it. But they didn’t, we do. They lived & died for us not to be limited. So, let’s break free!!!

Oh, this the last post of Healthy Holiday Recipe series. I thank you all for coming by and letting me whet your palate with my little knowledge. You guys do Not know what kind of blessing you guys have been. I will bring another food-related series soon, so stay tuned.

As Always, Talking to You in Adult Terms!

Peter Rabbit Approved!!! (Healthy Holiday Recipes)

♫ Ohhh Here comes Peter Cottontail

Hoppin' down the bunny trail

Hippity hoppin', Easter's on its way ♫

If you're new to my blog, here is a fact about me. Easter is my Favorite Holiday. You can read about it Here, Here, & Here!!! Easter is the reason why the baby was born and the greatest thing to be grateful for. 

On Easter Sunday, we have a very light meal of ham or smoked turkey and salads. If it is cold weather, I will add a hot vegetable side dish, many times turnip greens to the menu, Potato Salad is the traditional salad but we have been known to add some others to the rotation. Since Easter is my personal favorite, I decided to feature recipes from myself and people I actually know. 

Yes, like most black & southern people, I don't eat any & everybody's potato salad. Most folks like it mayo or mustard based. Some people don't trust who cooked it. I have the latter concern because of 2 main reasons.

• Potato Salad is a Cold dish.

I'm not into the German kind. So, I won't eat it hot. Room Temperature potato salad can kill you. Well, at least think you dying. According to the CDC, the temperature “danger zone” encompasses the temperatures between 41°F and 140°F. Oh and trust me, I will ask if you made it the night before and let it chill for several hours. Ptomaine poisoning is never welcomed on my plate.

• Potato Salad should have salad in it.

Potatoes, eggs, & condiments is not potato salad to me. It needs at least celery, dill pickles & onions for me to enjoy it. So, if you want to make a basic OUTSPOKEN_DIVA approved recipe, take notes.

  

Potato Salad

Ingredients

• 3 or 4 mid-sized Russet potatoes, peeled and cut into 1-inch chunks

• 3 Tbsps. finely chopped dill pickles

• 1/2 cup chopped white or yellow onion

• 2 stalks celery, chopped

• 1 or 2 chopped scallions, including the greens

• 1-2 hard-boiled eggs, chopped (My mom used a few of the eggs we dyed the night before. LoL)

• 1 medium carrot, shredded

• 1/2 red bell pepper, raw or roasted, chopped

• 1 (3.25 ounce) can sliced black olives

• 1 (7-oz.) jar pimiento-stuffed olives, drained and chopped

• 1/4 cup mayonnaise (or sandwich spread)

• 1/2 cup yellow mustard

Directions

1. Place peeled, cut potatoes in a large pot. Cover with an inch of water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.

2. Put potatoes into a large bowl. Smash the potatoes. Add the finely chopped pickles themselves. Add onions, celery, scallions, the hard-boiled egg, carrots, and red bell pepper.

3. In a separate small bowl, mix mayonnaise with mustard. Mix in the dressing with the potato mixture.

I love Pickled Beets. Now that I think about it, I don't think I've had them prepared in any other manner  I saw this picture on my pals, Diet Solutions' Facebook page and I begged for their recipe. DS usually only releases most of their recipes to their clients. But they know they have my heart so, they gave it to me to post. *wink*

Pickled Beet & Cucumber Salad

Ingredients

• 4 tablespoons vinegar

• 1 tablespoon orange juice

• 1 (15-ounce) can sliced beets (drained)

• 1 large English cucumber, unpeeled, cut into 1/4-inch-thick rounds

• 1/2 sweet onion, halved lengthwise, thinly sliced

• 1 Tsp Salt-Free Italian Seasoning

Directions

1. Mix vinegar & juice together in a small bowl

2. Set it aside

3. Arrange vegetables in a bowl or platter. Pour vinegar & juice mixture onto vegetables Sprinkle with salt-free Italian seasoning

4. Cover & refrigerate for at least 4 hours before serving

If you told me 10 years ago my friends & I would talk about recipes as much as we laugh at each other, I would still be standing there in awe. I think I only have one friend that does not cook And yeah, she catches a little ribbing about it. My Bestie Boo, LJ and I are at least once a week talking about recipes. He was making this, one afternoon while we were yacking on the phone. He rattle off the ingredients and I had to tell you guys about it.

Spinach & Strawberry Salad

Ingredients

• 6 cups baby spinach leaves

• 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced

• 1/4 cup crumbled feta cheese

• 3-4 tablespoons vinaigrette dressing of your choice (A classic recipe is provided below)

• 1/2 cup pecan pieces

Directions

1. In large bowl, toss spinach, strawberries, and cheese.

2. Sprinkle pecan pieces & drizzle dressing on top just before serving

**Add a little red onion for a little pizazz**

Classic Vinaigrette

Ingredients

• 1 1/2 tablespoons red wine vinegar

• 1 tablespoon chopped garlic

• 1 tablespoon Dijon mustard

• 1/8 teaspoon pepper

• 3 tablespoons extra-virgin olive oil

Directions

1. Combine vinegar, garlic, Dijon mustard, and pepper.

2. Gradually add olive oil, stirring until incorporated.

Well, my appetite has been whetted. No matter what you serve for Easter let your heart & mind be on the true meaning of the holiday. It is our Lord's son laying his life down and rising 3 days later, so that we could have life more abundantly. As a songwriter wrote, "There is No Greater Love".

Alright, I will have more recipes for you guys for Juneteenth. Since Memorial Day is a Monday holiday like Labor Day, I will refer you to the Labor Day installment for ideas. 

Happy Easter!!!

As Always, Talking to You in Adult Term

Health Conscious Sweets For Your Sweeties (Healthy Holiday Recipes)

Hey, I told you guys I would be back in 2016 with more healthy ways to celebrate the holidays. I was actually playing with a selfie stick (modeling a shirt my sister A & I found for Valentine's Day (in a smaller size #humblebrag, still need work) when I realized I hadn't posted this one. But then I realized, you guys had a little time to get your plans together.

Every year I do two things for Valentine's, buy my grandmother flowers like grandfather did when he was alive & make a dessert for my household. This year, I made a healthier dessert for them. I care about my sweeties' health just like you guys do.  In the past, I gave them a cheat day for a Valentine's Day gift.

Then that cake looked like that within a half-hour one year. Last year, they got fruit salad. This year, I'm looking to do something different. And I decided to share my contending recipes with you guys.

What's Valentine's without a little chocolate. Chocolate is many people's must-have indulgence. And those many love to the fact that Chocolate is good for the heart. They miss the fact that the health benefits are found in Dark Chocolate. Now, in my opinion, chocolate on strawberries has been done to death. Let's try it on some oranges. When one says dark chocolate it is one that’s at least 85% dark – if not darker. And remember that you’ll be eating it on the oranges, not all alone, so you’ll still be getting some sweetness from the fruit.

Dark Chocolate Covered Oranges(Found the recipe HERE)

Ingredients

• 5 mandarin, clementine or navel oranges, peeled

• ½ cup dark chocolate

• Sea salt (Optional)

Preparation

1. Line a baking sheet with parchment paper.

2. Melt the chocolate using a double boiler placed over boiling water on medium-low heat.

3. Dip each orange slice halfway into the melted chocolate and place on the baking sheet.

4. Sprinkle each chocolate-covered orange slice with sea salt if using.

5. Refrigerate for about 10 minutes and serve

Well with this holiday being in February, it might be a little chilly. Who does like feeling a little warm & cozy? The best drink that drinks that says warm & cozy like Hot Cocoa. Yummy!!! But instead of the sugar-filled packet that is added to that high-fat percent cup of milk, try this.

Healthier Hot Chocolate  (HERE is the recipe)

Ingredients

• 2 tablespoons sugar

• 4 teaspoons unsweetened cocoa powder

• 1 cup 1% milk, divided

• 1/4 teaspoon vanilla extract

• Pinch of ground cinnamon

Preparation

1. Mix sugar, cocoa, and 2 tablespoons cold milk in a mug until smooth. 

2. Heat the remaining milk in a small saucepan on the stovetop or in a 2-cup glass measure in the microwave until steaming hot but not boiling. 

3. Stir in the cocoa mixture and vanilla.

To froth the hot chocolate, whirl a whisk in it by rubbing your hands back and forth. (Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel and blend until frothy.) Pour it back into the mug and sprinkle with cinnamon.

Not a chocolate lover? Allergic to chocolate? I didn't forget you. Sweet potatoes may be one of nature's unsurpassed sources of beta-carotene. Sweet potatoes are a good source of vitamin A, vitamin C, manganese, & vitamin B1, vitamin B2. In my home, sweet potatoes have been bought a lot this year. They like them as side dishes (baked, candied, oven fries), I don't. And I will only make so many pies & cakes. How about a simple yogurt based pudding?

Sweet Potato Pudding(I doubled Snack Girl's RECIPE)

Ingredients

• 1 baked sweet potato

• 1/2 cup low-fat vanilla yogurt

• 1/2 teaspoon cinnamon

• sliced almonds for garnish (optional)

Preparation

1. Mash sweet potato in a bowl and mix in cinnamon. 

2. Top with yogurt and almonds. Enjoy!

To bake sweet potato: Heat oven to 400F. Make fork holes in the sweet potato and then place it on an aluminum foil-lined baking sheet. Bake for 45 minutes to one hour until soft

If that didn't whet your appetite, I have one more. Like chef & TV host Carla Hall, I love a good pucker.

Even though it is bright, it's not just used for summer dishes. The lemon is probably one of the most commonly used brighteners in cooking & baking. Make your honey's lips contract with this tangy number. Food Networks states that heart-healthy olive oil and protein-rich Greek yogurt replaces butter in this lemony pound cake. Egg whites also help cut calories, fat, and cholesterol and whole-wheat flour boost fiber.

Healthy Lemony Yogurt Loaf Cake (Food Network is the source for THIS)

Ingredients

• Nonstick baking spray, for a coating loaf pan

• 1 1/2 cups white whole wheat flour

• 2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 3/4 cup sugar

• Finely grated zest of 1 lemon

• 1/2 cup plain low fat (2-percent) Greek yogurt

• 1/4 cup low fat (1-percent) milk

• 1/4 cup extra-virgin olive oil

• 1/2 teaspoon pure vanilla extract

• 2 large egg whites

• 1 large egg

Preparation

1. Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray.

2. Whisk together the flour, baking powder and salt in a medium bowl.

3. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. 

4. Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg and vigorously whisk until well blended. 

5. Add the flour mixture into the egg mixture and fold until just incorporated.

6. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. 

7. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature

So, here to Loving the body on not just February 14th but any day & every day. Spread love wherever & whenever you can.  And no better way to spread it than something made from the heart.

As Always, Talking to You in Adult Terms

Party Healthy This Holiday Season (Healthy Holiday Recipes)

The holidays are a time to reconnect with the joy of togetherness. We have family gatherings. We have Holiday potlucks or buffets at work. We get together and have "Secret Santa" or "White Elephant" Christmas parties with our friends. Some of us bring in the New Year on it's eve with parties. Some of  us gather after Watch Night services and have a late night meal. Many of us have a gathering on New Years day and hang out,

No matter how we hang out with one another, we All have to eat. Parties, family gatherings, and feasts make keeping off the pounds a difficult task. I said difficult not impossible. The holidays don't have to mean weight gain. We can't can expect everyone not to cook fattening foods to parties but we can bring our own healthy & tasty treats & share.

The colors in this dish scream Christmas. It is a simple healthy recipe and requires minimal cooking.

Zu-Canoes (Eating Well have a great recipe to make this)
Ingredients
• 2 medium 2-inch-wide zucchini
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1 tablespoon minced shallot
• 1 cup quartered grape tomatoes
• 1/2 cup diced mozzarella cheese, preferably fresh
• 1/4 cup thinly sliced fresh basil

Preparation:
1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

Nothing says holiday party to me like a wing. They are full of flavor and portable. My only issue is most are fried with butter based sauces. But here is a baked wing to rival any fried wing out there. Oh I have other healthier sauce recipes, you want a different flavor. Email me or leave me comment and I can send you a copy.

Balsamic Soy Glazed Chicken Wings (Inspired by THIS Recipe)
Ingredients
• 4 pounds chicken wingettes
• 2 tablespoons olive oil
• 1/2 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 2 teaspoons sugar
• 1 tablespoon unsalted butter

Preparation:
1. Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
2. Pat wings dry, then toss with oil, ginger, garlic, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
3. While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
4. Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
5. Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Oh my Jewish readers, I didn't leave you guys out. A Latke is a variation of a Potato Pancake (what I grew up eating) and it is usually fried. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. But us Gentiles are not the only ones watching our figures. Try this baked version of this traditional dish  and take it to this year's Hanukkah.

Baked Latkes (Recipe is found HERE)
Ingredients
• 2 lbs potatoes (shredded or grated)
• 1 onion (shredded or grated)
• 2 eggs
• Salt (to taste)
• Pepper (to taste
• 1/4 cup matzo meal or 1/4 cup flour
• 1/4 teaspoon baking powder
• Nonstick cooking spray

Preparation:
1. Preheat oven to 425°F.
2. Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
3. Spray two baking sheets.
4. Add latke mixture by 1/4 cup; flatten.
5. Bake 15 minutes; turn latkes; and bake 10 minutes longer.
Serve with applesauce or sour cream.

My cousin, Clory made this punch for Thanksgiving and it was delicious. Alcohol has empty calories and we don't need them anyway.

Non-Alcoholic Apple Pie Punch (Great recipe HERE)
Ingredients:
• 4 Cups Apple Cider
• 1 Cup White Grape Juice
• 3 Cups Ginger Ale
• 1 Apple, diced

Preparation:
1. Combine apple cider, white grape juice, and ginger ale into a pitcher or punch bowl.
2. Throw in the apples and enjoy!

Now, just because We will bring healthier dishes does not mean we can't eat what other's brings. Here are some tips to enjoy some of our favorite holiday dishes without overindulging.

• Snack Beforehand - Do Not go hungry.

• Be The Last In Line - Once a large amount of people have gone through, the food loses its luster

• If You Must Drink, Drink A Wine Spritzer - Remember, many holiday drinks are loaded with calories that add up quickly!

• Avoid Elastic Waisted Holiday Outfit - Elastic waistbands are cheerleaders to overeating. Fitted waist & belts give your appetite discipline.

• Stand at least 4 Arms' Length Away from the Munchies or Buffet - Causes you not to want to walk back to get seconds.

Well, I won't be back until February 2016, if God says the same, with Healthy Eating Recipes. I promise to come back a little sweeter (Yes, that is a hint). Happy Holidays to all you reading this. Be blessed & ready to for me in 2016.

As Always, Talking to You in Adult Terms

Don't Be Afraid to Try These Recipes *in my spooky voice*

It's October. So, I'll say this early. Happy Health-o-ween!!! I feel like I am reaching with that greeting. I might be but that's not the point. Halloween does not have to be filled with all sugary treats. Here are some less sugary treats you can provide for your loved ones & you this Halloween.

I've never carved a pumpkin. I remember my Kindergarten teacher carved one. Then she fried the seeds and served them to us, the students. But to all of us have never carved a pumpkin, Do Not Fret. We can carve oranges. When I started researching healthy Halloween recipes this was probably the first thing I saw. I think they are so cute. 

Jack-o’-Lantern Orange Fruit Cups

Recipe is found HERE

Yield: 8 servings

Ingredients

1. 8 small navel oranges

2. 1 small apple, chopped

3. 1/2 cup halved seedless red grapes

4. Slivered almonds and whole cloves

Instructions

• Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside.

• Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.

Growing up, I didn't go trick-o-treating. After dinner, we went to parties. Until I was 7 or 8, my foundation church hosted a Halloween party. Not Neewollah or Hallelujah Night but Halloween. One of the elderly mission sisters was the witch. Without teeth, she could beat the kids bobbing for apples on a string. RIP Sis. Davis After those years, we went to parties at the Eastern Star/Mason lodge where my great aunt was a member. Once we got home my aunt would have popcorn balls ready. We ate those while our folks went through our candy. My great grandmother made them for her grandchildren. I always figured that was how my aunt learn how to make them. I know many people who make popcorn balls. They put a range of treats from candy-coated chocolate to white chocolate pretzels in them. I found a recipes that put raisins in them. Maybe the popcorn ball makers will try this recipe.

Caramel-Raisin Popcorn Balls

HERE is the Recipe

Yields: 12 (2-inch) balls

Ingredients

• 6 heaping cups popped corn

• 1/3 cup packed light brown sugar

• 1/4 cup reduced-calorie light corn syrup

• 2 tablespoons unsalted butter

• 1/4 cup finely chopped raisins

Instructions

1. Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in large bowl.

2. Combine brown sugar, corn syrup and butter in a small saucepan. Cook over medium heat, stirring constantly. As soon as the syrup starts to lightly bubble, cook, stirring constantly, until the sugar is melted and the mixture darkens, about 2 minutes.

3. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in raisins.

4. Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the raisins.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.

5. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.

Like the video, I don't like candy corn. It is just a bunch of sugar. They are cute but just sweet to be sweet. But since candy corn is one of the Halloween symbols, I have a recipe to make without raising blood sugar numbers astronomically high. Since Halloween will be on a Saturday this year, I think I might make this for my family. I don't usually cook on Saturday but I think I might make this recipe an exception.

Candy Corn Quesadillas

Inspired from recipes HERE & HERE

Ingredients

• 10 (8-inch) whole wheat tortillas

• 1 rotisserie chicken, cut up and deboned

• 3 tablespoons Salsa,

• 3 tablespoons Sour Cream

• 1 ½ tablespoons Green Chilies (roasted, canned or fresh), chopped

• 1/3 cup onion, diced & sautéed

• 1 small yellow bell pepper, diced & sautéed

• 3 cups shredded Mexican cheese blend, divided

Instructions

1. Preheat oven to 350 degrees.

2. Cut the tortillas into a triangle, leaving the bottom uncut and round. Cut them in pairs so they will match together. Place all tortillas in a sealed zipper plastic bag to prevent drying out.

3. In a small bowl combine the salsa and sour cream; stir to mix.

4. In a medium mixing bowl combine the chicken, green chilies, onions yellow bell peppers and salsa/sour cream and stir to completely combine. Salt and pepper to taste.

5. Place one side of a pair of cut tortillas on a large baking sheet. Spoon 1/3 cup of the chicken mixture onto the tortilla and evenly spread it over the tortilla. Place the corresponding tortilla on top of the chicken mixture. Repeat for all the tortillas.

6. Sprinkle separated the cheese to cover the top tortilla in a candy corn pattern: white for the tip, dark orange for the middle (the largest section) and light orange for the top. Cover the whole tortilla. Repeat for the remaining quesadillas.

7. Place quesadillas in the oven. Bake until the cheese has totally melted but don’t over bake until the cheese is thin and runny (about 5 minutes). Remove from oven, trim any extra cheese if desired and serve.

Here are some Healthy Halloween Tips

• Procrastinate - Purchase Halloween candy the day of trick or treat to avoid temptation. Buy less than what you think you will need to avoid leftovers and purchase candies that you do not like, if you still have leftovers place them out of sight. If you really have a hard time with temptation choose to pass out non-candy treats such as bouncy balls, spider rings, pencils, erasers, bubbles or stickers. 

• Eat Before You Trick or Treat - Serve a healthy family dinner before the fun begins, this way the kids will not be tempted to eat candy along the way. Sign a contract between you and your children regarding when and how much candy all of you can eat.

• Get Moving - Get some exercise by making this Halloween a fun family physical activity event. Set a goal of how many houses you will walk to and then stick to it! Wear good shoes for walking too! 

• Safety First - Remember to stay in groups when trick-or-treating. Don’t allow your child to walk up to a house alone and always keep a watchful eye on where they are headed next. Use sidewalks when available, and use crosswalks when crossing busier streets. Smart safety tips to keep in mind:

-bring a flash light while walking,

-only go to houses with the porch light on,

-inspect candy before allowing children to eat it, and

-be on your way home before the street lights come on.

Alright, you guys have a fun October 31st, however you would like to spend it. Be safe!!!

As Always, Talking to You in Adult Terms

Labor Day is on a Monday, Still Want to Make it Meatless? (Healthy Holiday Recipes)

 I can't lie. After July 4th weekend, I felt a little carnivorous for a while. And I was feeling a little runned down among other things. I did a food diary on myself and I saw I was consuming more meat than I had before that weekend. So a few weeks ago, I decided to go "meatless before dinner except for Mondays. Right now on Mondays, I don't eat meat at all. Yes many times, I participate in "Meatless Monday". Whenever I do it on a consistent basis, I see gains in my energy & decreases in my weight. Well, Labor Day is coming up. Labor Day is always on a Monday. Well, I've pulled a couple of recipes & tips to help stay meatless on this holiday Monday. 

Grilled Eggplant Sandwich (Recipe found HERE)
Ingredients
• 1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds
• Salt
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices
• 1 large beefsteak tomato
• 1 medium red onion
• 10-12 fresh basil leaves
• About 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp balsamic vinegar
• 6 small burger buns
Directions
1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.
2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.
3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.
4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.
5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.


And before you add fries to that burger, try this side dish.

Lemon-Marinated Vegetables (LINK to the Recipe)
Ingredients
• 1/3 cup olive oil or cooking oil
• 1/3 cup fresh lemon juice
• 2 tablespoons snipped fresh basil
• 1 clove garlic, minced
• 1 tablespoon Dijon-style mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound fresh green beans, trimmed
• 12 ounces baby carrots with tops, peeled and trimmed
• 2 red and/or yellow sweet peppers
• 1/2 pound mushrooms
• 1 cup cherry tomatoes
Directions
1. For vinaigrette, combine oil, lemon juice, basil, garlic, mustard, salt, and pepper in a screw-top jar. Cover and shake well. Set aside.
2. Cook green beans, covered, in a small amount of boiling water in a large saucepan for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water.
3. Cut shapes out of the sweet peppers, using a star-shape cutter. Place the green beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
4. Seal bag, and refrigerate for 4 to 24 hours, turning the bag occasionally to distribute vinaigrette.
5. To serve, bring to room temperature. Drain vegetables; arrange on a platter.

If these don't wet your appetite, here are other foods you can eat on Meatless Monday the Labor Day Edition

• Grilled Fish
• Portabella Burgers
• Black Bean Burgers 
• Vegan Skewers 

And countless of others.


Need some Tips for a Meatless Cookout (Found in this ARTICLE)

• Kabobs are a BBQ staple that make the perfect meatless entree. Add tofu cubes, cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy
• Turn up the creativity and make delicious, smoky pizzas right on the grill. All you need is pizza dough, sauce and your favorite vegetables thinly sliced or pre-grilled.
• End the meal on a healthy note: include a tray of fresh fruit, a parfait or homemade smoothies.

Well, however you decide to celebrate Labor Day, I hope it is a safe say. Meatless or Meaty, let's keep it healthy as possible. Have a Happy Labor Day!!!

As Always, Talking to You in Adult Terms

Healthy Ways to Celebrate the 4th (Holiday Healthy)

Independence is coming soon. Time for a BBQ and Fireworks. Traditionally. we (most time just G & I) watch the fireworks display at the Fair Park from our porch (we live that close) while eating a few popsicles.

Our whole street does it. Only times I've missed "The Fireworks & Popsicles on the Porch" were the years I lived in Beaumont. Well, this year I will buy my brother, G the treats but I'll be absent. I'll be a few miles away at a wedding rehearsal BBQ for my close friend, Intellectual Diva. She getting married the next day. But I'll be on the porch in spirit.

I know we all love a good BBQ or cookout but we don't the pounds from eat so much of that good food. Well, here are a couple of recipes to help keep some of those extra lbs away. Starting with a refreshing beverage to help cool you off while enjoying yourself with your loved ones.

Lemonade Spritzers with Berry Ice Cubes (Recipe Found Here )

6-8 Servings 

Ingredients:

• 3-4 cups classic lemonade (your favorite recipe), plus more for ice cubes
• 2 cups soda water, chilled
• Raspberries
• Blueberries

Directions:

1. The night before you’re planning to serve this, make your ice cubes. Put some raspberries and blueberries into each well of an ice cube tray, and then fill each well with lemonade. Freeze overnight.
2. In a large pitcher, combine lemonade and chilled soda water. Stir to mix, and then chill until you're ready to serve.
3. To serve, put a few of your berry ice cubes into each glass, then pour lemonade/soda water mixture over the ice cubes.
4. Serve immediately. Enjoy!

** If you want, you can put the rest of your berries in the lemonade to soak. They'll infuse the lemonade with extra fruity flavor, and give it some extra color. 

I love a great tasting pasta salad.

Unless you overcook the noodles or put tofu in it (true story), you can't disappoint me with that dish. Matter of fact I just made one recently with a poppy seed dressing that was delicious. But the white pasta and all those dressings like ranch, poppy seed, mayonnaise etc are not exactly the best for us. So, if you're on for the pasta salad this year, here is a recipe that tells guests you care about their waistlines & their tastebuds.

Garden Pasta Salad (The inspiration for this recipe is found Here)

6 servings, 1 cup each

Ingredients:

• 2 cups whole-wheat rotini, (6 ounces)
• 1/3 cup low-fat plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar, or lemon juice
• 1 clove garlic, minced
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 cup cherry or grape tomatoes, halved
• 1 cup diced yellow or red bell pepper, (1 small)
• 1 cup grated carrots, (2-4 carrots)
• 1 cup baby spinach
• 1/2 cup chopped scallions, (4 scallions)
• 1/2 cup chopped pitted kalamata olives

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, spinach, scallions, olives; toss to coat well.
3. Cover and refrigerate for up to 1 day.

Can't leave you guys without a few tips! 

Eating at a Cookout Tips:

• Practice portion control: There are a variety of strategies for cutting back at the grill. For example, eat 1/4-lb. burgers instead of 1/3- or 1/2-lb. patties, or split a steak with your friend
• Put the sauce on the side or leave it off. A sign of good BBQ is if can be eaten sauceless.
• Load up on grilled veggies: Fill half your plate with veggies so you won't be overdoing it on the higher-calorie options. And if you want seconds, be sure to fill your plate the same way.
• Don't skip meals to try to “save” calories for later: This can lead to overeating and lead you to make poor choices due to hunger and low blood sugar.
• Oh, this is what I call a "Red Solo Cup" holiday (Refer to this Song). If you are going to drink alcohol, Drink Responsibly!!! Don't Drink & Drive!!! Don't Drink & Fight!!!

So, have fun celebrating our country's freedom. Let Freedom Ring All Around the Land!

Congratulations & Welcome to anyone taking an oath of naturalization on that day! 

Happy 4th of July!!!

As Always, Talking to You in Adult Terms